MASTER CHEESEMAKER’S ARTISAN ALPS CHEESE | EXTRA OLD MATURED | HAND MADE FROM DAILY FRESH HAY-MILK
In German language called Senn Almkäse.
Discover a real spicy cheese masterpiece!
The intensive allround alps cheese type with the longest cheese tradition in our alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info Austrian region and with a exra long ripening time of 4 months.
If you want the masterpiece less spicy, then we recommend the softer level product of master cheesemaker Hermann Berchtold with a cheese maturation periodThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info of 3 months – KLICK HERE
The traditional alps cheese of our alpine dairy is a little bid similar to the cream cheese, the longest-produced cheese in our dairy. The meltingMelting cheese is a proven process to refine and make it more durable. » More info, soft, aromatic cheese dough has as well a large fan base.
The alps cheese has a complex mild-spicy taste and becomes even spicier in old age. The cheese slices are still soft melting. This flavorful semi-hard cheese features a distinct flavor and is perfect for raclette, cheese fondue and au gratin dishe
Important note: As a purity requirement of our premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info quality cheeses, we never add additives such as spices, herbs, etc. into the cheese dough. Only the cheese rindTo protect the cheese wheel, it is put into salt bath or turned into dry salt. The salt removes water from the cheese and it dries faster. So the rind is formed. » More info is treated.
Semi-hard cheeses are evenly ripened cheeses with a firm, smooth consistency and small slit- or grain-shaped eyes, or a broken eye formation depending upon the breaking strength of the cheese. Semi-hard cheese is the type of cheese that is basis for most of the cheeses.
The characteristic properties of the artisan alps cheese are significantly influenced by the high-quality alpine raw milkThe cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow's udder. » More info (hay-milk), its ingredients and taste and consistency, and by the Vorarlberg alpine flora. This results in the special quality of the alpine semi-hard cheese.
Cheese holes in alps cheese old matured
The old matured artisan spicy alp cheese has few, cherry-sized holesThe large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). » More info and still a soft-firm cheese dough. Its cut surface is creamy white.
The spicy alps cheese rind
The spicy alps cheese has a smeared brown-yellow rind.
Storage and maturation of spicy alp cheese
The spicy artisan alps cheese is special matured for about 4 months in cellarThe alpine cheese is best located in a cellar with high humidity. » More info. This creates a unique complex cheese flavor.
Indulgence classification of artisan alps cheese – special old matured
The peculiarity of the old & spicy alp cheese is that it is pleasant to enjoy every day, without being boring.
Spicy alps cheese intensity (mild – spicy)
Spicy alps cheese consistency (soft – hard)
Spicy alps cheese storage duration (1 – 6 months)
Additional details about the old matured spicy alps cheese
Spicy alps cheese qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info characteristics
|MilkCheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) » More info:||100% silo-free hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info – drawed by hand|
|Type of cheese:||Semi-hard cheese|
|Mature:||Lactic acid and / or fermentation ripening and surface maturation & washed rind|
|Cheese flavors:||mild, supple, gently melting|
|Mature time:||at least 4 months|
|F.D.M.The F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info:||at least 45 %|
|FatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info abs.:||approx. 30 %|
|Allergens:||No other allergenic potential except milk components|
|LactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info:||not contained|
|RennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info:||natural, animal rennet from cow|
How can you imagine a spicy alps cheese taste?
|What makes the alps cheese special – the cheese character?||Unique extra spicy cheese taste. A special taste experience!|
|How does the alps cheese taste?||Pleasant, intensive cheese taste and enjoyable daily without being boring.|
|How is the haptic – how is the cheese dough consistency?||The dough is cut firm to supple|
|How is the colour of the cheese?||Whitish to yellowish dough, very seasonally dependent|
|How does the cheesecake smell?||Smell of fresh cheese, typical slightly sour smell.|
|How does the chees holes look like?||A few cherry-sized holes|
|How is the cheese best enjoyed? The best cheese enjoyment||For raclette or for the hearty snack, as well as sandwiches.|
|How do you recognize the not optimal cheese maturation – lower cheese quality?||The cheese should be soft but not sticky.|
Proper storage of spicy alps cheese
If you want to store large pieces or a whole spicy alps cheese wheel more than 2-3 weeks, we recommend the use of a tea towel. To do this, take a clean tea towel, soak it in salted water (just add a little salt), squeeze it out and wrap the cheese with the damp cloth. Ideally, this process is repeated every 2-3 days.
If the cheese turns white or stains it is usually the salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info that crystallizes due to the temperature difference. These places are easy to rub off.
The use of aluminum foil is possible (but we advise against it) if it is supplemented with many small holes because of the air supply.
Maria Amann (verified owner) –
Exactly my taste great!
Sigurd (verified owner) –
Very good and spicy and also leaves a smell of more in the fridge.
Elisabeth (verified owner) –
This was something for my husband. Very tasty and delicious. He was excited
nivel (verified owner) –
Wonderful, a palate experience
Reinhold Habersack (verified owner) –
very tasty, yummy
Monika (verified owner) –
excellent, very delicious
Kube (verified owner) –
very tasty !!! we will order again!
Kathleen (verified owner) –
This cheese is excellent, like all 4 types of cheese tested on our first order at AlpenSepp, which was certainly not the last. Many Thanks!
Rainer (verified owner) –
Our first attempt was a complete success,
All the cheeses we have tasted so far have been delicious. It will not be the last time we order here.
Werner Schatz (verified owner) –
The alps cheese is excellent, very spicy and aromatic in the tastek. The consistency is perfect.
Furthermore, I would like to say at this point in general, that at Alpensepp the ordering process to delivery by DPD works quickly and perfectly. The constantly updated delivery info I find great.
We wish the Alpensepp Team all the best.
Hans-Georg (verified owner) –
All 4 cheeses taste great for their maturity degree !!!!
Hermann Furthmüller (verified owner) –
I ordered the cheese for a birthday. The reaction was great. Was asked where I get the cheese. Therefore, again and again.
Veronika Fischer (verified owner) –
All 4 cheeses taste excellent, thank you.
Neurathner Blanka (verified owner) –
Great product. I’ve been there for a long time and never regretted my order.
Peter Levin (verified owner) –
Veronika Fischer (verified owner) –
Really delicious. Always very fast.
Veronika (verified owner) –
excellent in taste
Veronika (verified owner) –
Konken (verified owner) –
clearly one of our favorites. Creamy, spicy …. You taste the mountains
Seibelwestphal (verified owner) –
Edel (verified owner) –
Super delicious cheese, highly recommended;)
Franz Riesner (verified owner) –
Servus from Tyrol! We can only say it tastes wonderful and you have two new regular customers. Erika & Franz Riesner.
Wolfgang Lück (verified owner) –
the package is not yet arrived !!!!!!!!!!!!!!!!!!!!!
Hello Mr. Lück. As I saw in the parcel life course, your cheese parcel was delivered today at 16:37 and taken over by you. Great. Then I wish you much pleasure with our “Alps-gold” from hay milk cheese. Best regards, Dietmar.